Mashed Potatoes, Kind of Robuchon-Style


Michelin-starred chef Joël Robuchon is famous worldwide for his super silky, super rich, super light, and buttery mashed potatoes. This is Anthony Bourdain’s version of those potatoes.

Mashed Potatoes, Kind Of Robuchon-Style
Photo: © Bobby Fisher
Active Time:
30 mins
Total Time:
1 hr


  • 4 pounds Yukon Gold potatoes (medium peeled and halved)

  • Kosher salt

  • 6 sticks unsalted butter (1 1/2 pounds cold, cut into 1/2-inch cubes)

  • ½ cup heavy cream


  1. In a large saucepan, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer until tender, 15 to 20 minutes. Drain well and let stand in a colander for 3 minutes.

  2. Pass the potatoes through a ricer into the large saucepan. Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the pan. Add one-fourth of the butter cubes at a time, stirring constantly until incorporated. Stir in the heavy cream and season generously with salt. Serve right away.

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